All over North India, potatoes are cooked with greens. Fenugreek
greens are preferred, but spinach makes a good alternative. (serves
6)

5 medium-sized waxy boiling potatoes (about 2 lbs. )

1 Tbl. plus 1 tsp. salt

1 lb. fresh or 1 package frozen leaf spinach

6 Tbls.veg. oil or oil/margarine

1/2 tsp. whole black mustard seeds

1 large onion, peeled and chopped

2 cloves garlic, peeled and minced

1 tsp. garam masala

1/16 to 1/8 tsp. cayenne pepper

Bring 2 1/2 qts. water to a boil. Peel potatoes and dice into 3/4
inch cubes, then add to boiling water with 1 Tbl. salt. Bring to a
boil again. Cover, turn heat to low and cook potatoes until they are
just tender- about 6 minutes. Do not overcook. Drain. Spread potatoes
out and leave to cool.

If using fresh spinach, wash carefully and drop into large kettle
of boiling water to wilt. Drain. Squeeze out as much water from
spinach as possible and chop fine. If using frozen spinach, follow
package directions. Drain, squeeze out liquid, and chop. Set aside.

Heat oil in a heavy, 12 inch, preferably non-stick skillet over
a medium-high flame. When very hot, put in the mustard seeds. As
soon as the seeds begin to pop ( this takes just a few seconds ),
add the onion and the garlic. Turn heat to medium and fry for 3
to 4 minutes. Onions should turn very lightly brown at the edges.
Now put in the spinach and keep stirring and frying for another
10 minutes.

Add the cooked potatoes, 1 tsp. salt, the garam masala, and the
cayenne pepper. Stir and mix gently until potatoes are heated through.